Andes&Reg; Mint Cookies
As well as cooling coriander and mint, it has a little kick from the addition of green chilli.
Recipe Summary Andes&Reg; Mint Cookies
Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!Ingredients | Mint Nonpareils Recipe1 cup butter1 cup white sugar½ cup brown sugar2 eggs1 teaspoon vanilla extract3 cups all-purpose flour1 tablespoon baking powder½ teaspoon salt65 chocolate-mint layer candies (such as Andes®), unwrapped, dividedDirectionsPreheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.Info | Mint Nonpareils Recipeprep:
15 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
42
Yield:
42 cookies
TAG : Andes&Reg; Mint CookiesDesserts, Cookies,
